Creamy homemade coffee ice cream with a sweet caramel swirl throughout.
Keyword: Coffee, Ice cream
1 1/2Cwhole milk
1 1/2Cheavy cream
1/4Clight brown sugar
5large egg yolks
1/3C- 1/2C salted caramel sauce
Add 1/2 cup heavy cream to a medium bowl with a mesh strainer set on top. Set aside.
In a small saucepan over medium heat, combine remaining heavy cream with whole milk, sugars and salt. Whisk to dissolve sugar. Whisk in vanilla and coffee syrup until combined. Continue cooking, whisking occasionally, until mixture begins to steam.
In a small bowl, whisk egg yolks. While continuously whisking, slowly drizzle 1 cup hot liquid mixture into yolks. Pour contents into saucepan and whisk to combine. Continue stirring occasionally until mixture coats the back of a wooden spoon or spatula. Pour warm liquid through mesh strainer into reserved heavy cream. Stir gently to combine. Cool over an ice bath to room temperature, then cover and thoroughly chill in the refrigerator, at least 4 hours or overnight.
Churn ice cream according to manufacturer's directions.
In a freezer safe container, layer sections of ice cream and caramel sauce. Continue drizzling caramel sauce throughout and gently swirl. Cover and freeze until solid.
Serve with additional caramel sauce if desired.
Recipe serves roughly 4-6, yields 1 quart.
*Store bought caramel sauce may be used in place of homemade.
**Coffee syrup can be found near the powdered and liquid drink mixes, sometimes near the dairy aisle as well or can be purchased online. There are several brands available on the market.
An original recipe from Baked by Rachel